Easy Cucumber Kimchi, Ooi-kimchi

Ingredients:

• 5-6 Kirby cucumbers or 2-3 English cucumbers
• 1 handful Asian chives
• 4 cups water
• 3 tablespoons salt
• 5 tablespoons Korean chili flakes
• 3 cloves garlic, minced
• 3 tablespoons anchovy sauce
• 2 teaspoons sugar
• 1/2 teaspoon freshly grated ginger
• salt or more anchovy sauce for taste

Directions:

1. Clean cucumbers very well with water. Cut each cucumber into 3-4 sections. Cut each section in half lengthwise, then slice each half into 2-3 sticks.
2. Put all the cucumber sticks in a large bowl. Dissolve 3 tablespoon salt in 4 cups water, bring to boil. Pour the salted boiling water over the cucumbers. Let them soak for 30 minutes. Rinse the cucumbers in cold water just once briefly. Drain them well and set aside.
3. For the kimchi seasoning paste, combine Korean chili flakes, garlic, anchovy sauce, sugar, and ginger. Mix well and let it sit for 5 minutes.
4. In a large bowl, combine the cucumbers and the chives (You can cut the chives to the length similar to cucumber sticks), and the seasoning paste. Toss well to mix and to incorporate them with the seasoning.
5. Transfer the kimchi in an airtight container and let it ferment for 1/2 to 1 day in a room temperature depends on the temperature. After that, store kimchi in a fridge for another 1-2 days before you serve. This cucumber kimchi should be consumed within a month.